Start by bringing a large pot of salted water to a boil. Add the orzo pasta, cooking it according to package instructions for 8-10 minutes, or until al dente. Once done, drain the orzo and set it aside to cool slightly.

While the orzo cools, preheat your oven to 400°F (200°C). Prepare your baking sheet with parchment paper.

On your baking sheet, combine diced butternut squash, sliced red onion, and halved Brussels sprouts. Lightly spray with avocado oil and sprinkle with salt.

Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, tossing halfway through until tender and caramelized.

In a bowl, combine balsamic vinegar, olive oil, Dijon mustard, pure maple syrup, garlic powder, and salt. Whisk until emulsified.

In a large mixing bowl, gently combine the cooled orzo, roasted vegetables, and prepared dressing. Toss carefully.

Once the salad is at room temperature, sprinkle crumbled goat cheese over the top.

Serve chilled or at room temperature, drizzling with additional dressing if desired.